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Private Notes
In the first programme of this brand new series, Rory’s starter is a Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo.
His main course dishes are Grilled Pork Chops and Pork Burgers with Fennel and Pistachio, a delicious Plum and Apple Sauce and also a Swede Turnip Puree with Parmesan and Olive Oil.
Raspberry Fool and Vanilla Biscuits complete the meal.
Rory’s starter this week is a Beetroot Salad with St. Tola Goats’ Cheese, Honey and Pomegranate.
He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens.
Almond and Cinnamon Thins with Pears complete this week’s menu.
Rory’s three course meal this week starts with his delicious Green Vegetable Soup.
And with just a few days to Easter Sunday, his main course would have to include lamb, so Rory cooks a very tender Roast Leg of Lamb and Mint Relish dish,with Chickpee and Coriander Puree, and Carrots with Lemon.
And keeping things simple for afters, Rory prepares a ‘Plain Cake’, served with Strawberries. Creme Anglaise and Cream.
Rory’s starter this week is Pumpkin Broth with Parsley Pesto.
He follows this with Boiled Oyster of Bacon, Roast Tomato Oil Parsley, Mustard and Cheddar Cheese Sauce. This delicious main course is accompanied by Mustard and Scallion Champ and Green Cabbage Puree Yoghurt and Star Anise Cream with Compote of Plums with Red Wine and Star Anise
This week’s delicious starter is Scrambled Eggs with Smoked Salmon and Wild Mushrooms on Grilled Sourdough Bread Rory prepares a tasty main course of Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin and Chilli Oil.
And he finishes with a decadent dessert of Chocolate and Caramel Mousse with Caramel Sauce and Raspberries.
Pan-fried Hake with Herb Relish is Rory’s delicious starter this week.
For his main course he cooks Casserole of Roast Chicken with Indian Spices, served with Pilaff Rice with Parsley, and Curly Kale.
And for dessert Rory prepares Kiwi Fruit Granita with Passion Fruit and Orange Sauce accompanied by Lacy Nut Biscuits.
Rory prepares Baked Dover Sole on the Bone with Bretonne Sauce, Roast Sirloin of Beef with red wine, tomato and gherkin followed by Orange and Mint Jelly.
In tonight’s final programme Rory prepares Moroccan Harrira Soup, Roast Haddock with Roast Pepper, Olive and Basil Salsa Mashed Potatoes with Courgette, Olive Oil and Marjoram Romanesco followed by Chocolate, Prune and Armagnac Puddings with Chocolate Sauce.
